Line a baking sheet (that fits in your freezer) with non-stick baking paper; set aside. Put yoghurt, honey and vanilla extract into a bowl; stir well to combine. Hull strawberries. One at a time, drop each strawberry into yoghurt mixture; use 2 forks to turn and thickly coat each strawberry in yoghurt. Lift out each coated strawberry; place on prepared baking sheet. Repeat until all strawberries are thickly coated in yoghurt. Freeze uncovered for 1–2 hours, until yoghurt coating is frozen. Remove coated strawberries from baking sheet; serve immediately. Cook's tips Be careful not to freeze the strawberries for too long, otherwise the fruit will become too hard. Just freeze them until the yoghurt coating is frozen (the fruit inside will be semi-frozen, but still soft enough and not too cold to eat). You can also try this with fresh raspberries or blueberries. Nutritional information